Agnolotti with Non-Vodka Vodka Sauce

Our household frugal coupe of the week was finding Buitoni agnolotti (both 4 cheese and mushroom) on clearance at Frys.  I was sent a sample of the Wild Mushroom Agnolotti six months ago and fell in love.  Imagine how excited I was to see them for $2.49.





Here is the sauce that I am putting on them.  Because I don't drink, I am substituting chicken broth for the vodka in the following sauce. 



Non-Vodka Vodka Sauce

1/2 cup butter

4 garlic cloves, minced

1 1/3 cups chicken broth (this is where the vodka of a real vodka sauce would be added instead)

2 cups crushed tomatoes

1 1/2 cups whipping cream

1/4 tsp black pepper

1/2 tsp salt

1 cup freshly grated Parmesan

dried basil (for sprinkling on top)

Melt butter in a saucepan over medium low heat.  Cook garlic for half a minute or until fragrant.  Stir in broth and cook until slightly thickened, about 7 minutes.  Add tomatoes, cream, salt and pepper.  Bring to a boil and then reduce heat to a simmer.  Cook 5 minutes.  Serve over pasta and sprinkle with basil and cheese.



A couple of sliced Italian sausages would  be really good in this, too.  However, because this is Thanksgiving week, and we are having turkey and ham, this is our meatless meal of the week.









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